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Currently, all 16 use the custonm wine-making facility in San Francisco to producetheifr wines, according to John president of the new and the ownefr (with his wife Sharol) of , one of the He said Damian Rae’s wines (the name derives from the two middle names) already are sold in venuesd such as the , the Draeger’s Supermarkets’ store in a posh East Bay suburb, and Forbes Mill Steakhouse restaurantx in Los Gatos and Danville.
Crushpad customerx typically paybetween $5,000 to $9,600 per barrelk to make their own and obviously some of them are goinbg professional, “California’s newest wine country is San Tarabini said, arguing that the city -- alreadt a major player in the realm of wine drinking -- is takinh the lead in the urban winemakinhg movement, “and wine enthusiasts everywhere will discover that our offeringz are equal to the best winex from the more famous wine regions.” Of the grapes used to make thosse San Francisco wines generally hail from more-winegrape friendly such as Napa, Sonoma, Oregon and Washington not the foggy shores of the city.
Tarabin i said the 16 association membersare small, independenrt operations, usually family run, that typically produce between 50 casezs and 500 cases of wine annually. Some ownerse have other, full-time “day” and some live outside of San Francisco. The consortium’d wines are sold via its web www.sfwineassociation.com. The association’s charter members include , , , Damian Rae Winery, , , , , , , , , , , , and .
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